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									                   Coimisiún na Scrúduithe Stáit
                   State Examinations Commission




Leaving Certificate Examination
Home Economics - Scientific and Social

Coursework Requirements




Section I – Food Studies Practical Coursework

Section II - Textiles, Fashion and Design Elective Coursework




                                                September 06
Section 1 – Food Studies Practical Coursework
Assessment Format for Leaving Certificate Home Economics Scientific
and Social

The examination for Leaving Certificate Home Economics Scientific and Social will
take the following form:

Higher and Ordinary Levels (Home Design and Management and Social Studies
Electives)

        (i)     Written Examination                    320 marks (80%)

        (ii)    Food Studies Coursework                80 marks (20%)

Higher and Ordinary Levels (Textiles, Fashion and Design Elective)

        (i)     Written Examination                    280 marks (70%)

        (ii)    Food Studies Coursework                80 marks (20%)

        (iii)   Textile Studies Elective Coursework 40 marks (10%)


Allocation of Marks for Food Studies Practical Coursework

•    The assessment criteria and mark allocation will be common for Higher and
     Ordinary Levels

•    The mark weighting will be as follows:

Investigation: Analysis/Research                       30 marks
Preparation and Planning                                6 marks
Implementation                                         28 marks
Evaluation                                             16 marks


1.      Assessment Objectives for Home Economics

        The assessment procedures are designed to measure the extent to which the
        Leaving Certificate Home Economics Scientific and Social Assessment
        Objectives have been achieved.

        Candidates will be required to demonstrate their

        (i)     knowledge and understanding of relevant facts, principles,
                terminology, methods and concepts as outlined in the syllabus

        (ii)    ability to apply this knowledge and understanding to a variety of
                relevant situations

        (iii)   ability to research, record, analyse, synthesise and interpret material
                and to present information in a structured and logical way

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        (iv)    ability to analyse and evaluate the effectiveness of a course of action

        (v)     organisational, manipulative and creative skills in relation to relevant
                areas of the syllabus

        (vi)    ability to make informed choices and decisions based on the
                consideration of all available information.


2.      Coursework Requirements

     Practical coursework is a mandatory component of the revised Leaving Certificate
     Syllabus in Home Economics- Scientific and Social. The following specification
     of coursework has been designed to support the rationale, aims and objectives of
     the revised syllabus. The thematic approach, on which the Food Studies
     Coursework is based, aims to encourage an integrated approach to teaching and
     learning within the Food Studies, Resource Management and Consumer Studies
     areas. The coursework does not follow any particular sequence from the syllabus
     but has been developed as a series of ‘Areas of Practice’.


     There are five Areas of Practice (A, B, C, D and E).

     Area A - Application of Nutritional Principles
               e.g. Special Diets / Modified Diets
     Area B - Food Preparation and Cooking Processes
               (i) New skills based work e.g. Yeast, Gelatine, Filo Pastry etc.
               (ii) Use of specific equipment e.g. Microwave, Food Preparation
               Appliances
     Area C - Food Technology
               e.g. Producing Yoghurt, Jam/Chutney Making, Ice-cream Making
     Area D - Properties of a Food
               Dishes illustrating particular food properties e.g. Foaming- Meringue,
               Coagulation- Quiche
     Area E - Comparative Analysis including Sensory Analysis
               e.g. Sensory Evaluation
               Investigation of different forms of a particular food
•    A series of six assignments (exemplar assignments are included in Appendix 1)
     will be issued annually by the State Examinations Commission to schools at the
     commencement of the Leaving Certificate Programme and will be from the Areas
     of Practice as follows:
     Area of Practice A - Two Assignments
     Area of Practice B - One Assignment
     Area of Practice C - One Assignment
     Area of Practice D - One Assignment
     Area of Practice E - One Assignment

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     Higher and Ordinary Level candidates will be required to complete and present
     for examination a record of five assignments as follows:

     Area of Practice A - One Assignment
     Area of Practice B - One Assignment
     Area of Practice C - One Assignment
     Area of Practice D - One Assignment
     One other assignment from Area of Practice A or Area of Practice E.

• Assignments will be common to Higher and Ordinary Level.

•    Candidates must carry out all practical coursework, during class time and under
     the supervision of the Home Economics class teacher. Teacher demonstration is
     not acceptable.

• Candidates will present a Food Studies Practical Coursework Journal in which
  they will provide a record of coursework undertaken. This will comprise five
  proforma reports, one for each assignment.

•    Food Studies Practical Coursework Journals will be submitted to the State
     Examinations Commission for examination.

•    Please note, that in keeping with all other examinations that have components
     completed outside the formal written examination, bonus marks will not be
     awarded for Food Studies Practical Coursework completed through Irish.


4.      Food Studies Practical Coursework Journal


•    The Practical coursework undertaken should be recorded in the official journal
     issued by the State Examinations Commission. These journals will be issued to
     schools at the commencement of the Leaving Certificate programme.

•    The coursework journal has six sections; the last section is designed specifically
     for Assignment 6 – Area of Practice E – Comparative Analysis including Sensory
     Evaluation.

•    Each assignment record should clearly identify the area of practice and the
     assignment number.

•    Students will report the coursework completed in relation to each assignment
     using prescribed headings referred to as “Recording Criteria” (Appendix 2).
     Each assignment record should include:
     - Investigation undertaken – analysis and research of the assignment
     - Details of preparation and planning, implementation and evaluation in respect
         of the related practical completed.

•    The recording criteria relating to “investigation” differ for each Area of Practice
     as each area has its own specific requirements. All other recording criteria are
     standard.


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•    In relation to the Practical Application component of the assignments the
     dishes selected:
     •      must meet the requirements of the assignment and be identified in the
            assignment investigation
     •      must be attempted only once; dishes cannot be repeated, or partially
            modified and repeated, across assignments
     •      should incorporate the use of fresh foods and avoid the overuse of
            convenience foods
     •      should enable the candidate to develop and extend organisational,
            manipulative and creative skills in relation to the preparation, cooking and
            presentation of food.
    If the above conditions are not fulfilled, marks will be lost.

•    All journal work should be produced under the supervision of the Home
     Economics class teacher.

•    The role of the teacher in journal preparation is to provide guidance, support and
     direction to candidates.

•    All Food Studies Practical Coursework Journals presented for assessment must be
     the candidate’s own work (verified by the candidate and the class teacher). Any
     secondary materials (e.g. books, journals, web sites etc.) used must be
     acknowledged.

•    Candidates may undertake the practical work relating to an assignment in pairs or
     in the case of Area of Practice E, in groups. However, the written recorded
     account of the assignment must be the candidate’s own individual work.
     Direct copying of material from other sources, other than essential references
     e.g. definitions, is not acceptable. Where there is evidence of collaboration in
     the recording of any aspect of an assignment, the marks for the assignment
     work presented will be disallowed.

•    Where assignment work cannot be verified as the candidate’s own individual
     work, the State Examinations Commission will take appropriate action. This
     often results in the work presented being deemed invalid and marks awarded in
     respect of it being discounted when determining the overall result.

•    Any incidence of suspected copying, improper assistance from another party,
     plagiarism or procurement of work prepared by another party will be thoroughly
     investigated and candidates are liable to have penalties imposed as provided for in
     the Rules and Programme for Secondary Schools. The penalties include loss of
     the subject, to loss of the entire examination in all subjects, to being debarred
     from the Certificate Examinations in subsequent years.

     There may be serious consequences for any other party involved in improperly
     assisting you as the Education Act 1998 provides for certain criminal offences in
     relation to the conduct of the examinations.




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Section II - Textiles, Fashion and Design Elective Coursework
1. Assessment Format for the Textiles, Fashion and Design Elective

The assessment format for the Textiles, Fashion and Design Elective will take the
following form:


 Written Paper 10%       Practical Coursework 10%
                         (Garment 7.5%, Support Study 2.5%)


The assessment criteria and mark allocation will be common for Higher and Ordinary
Levels.

2. Assessment Objectives for the Textiles, Fashion and Design Elective

The aim of the Textiles, Fashion and Design elective is to allow students to further
develop their knowledge, understanding and skills in relation to certain aspects of the
core, particularly textiles and design. This elective includes the study of design,
construction and appraisal of clothing, giving consideration to design and scientific
factors.
The assessment of the practical component of the Textiles, Fashion and Design
elective is based on the Home Economics -Social and Scientific assessment objectives
as set out in the syllabus.

3. Coursework Requirements

•   A Textiles, Fashion and Design assignment brief (an exemplar assignment brief is
    included in Appendix 3) will be issued annually by the State Examinations
    Commission to schools at the commencement of the Leaving Certificate
    programme of study.

•   The assignment will be common to Higher and Ordinary Levels.

•   Candidates selecting the Textiles, Fashion and Design elective will be required to
    ⇒ conduct an investigation of the assignment following the design process
    ⇒ produce design sketches for an outfit based on the theme of the assignment
    ⇒ construct one garment from the outfit designed
    ⇒ present a design folder with information on analysis and research,
       implementation and evaluation.

•   The assignment brief will specify the process or processes to be followed and
    provide details of the theme.

•   Candidates may only present individual work; group work is not acceptable.

•   Candidates must carry out all aspects of their Textiles coursework under the
    supervision of the Home Economics class teacher.

•   All work presented for examination (written and practical) must be the candidate’s
    own individual work (verified by the candidate and the class teacher). Any
    secondary materials (e.g. books, journals etc.) used must be acknowledged.
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•   Where assignment work cannot be verified as the candidate’s own individual
    work, the State Examinations Commission will take appropriate action. This may
    result in the work presented being deemed invalid and marks awarded in respect
    of it being discounted when determining the overall result.

•   Any incidence of suspected copying, improper assistance from another party,
    plagiarism or procurement of work prepared by another party will be thoroughly
    investigated and candidates are liable to have penalties imposed as provided for in
    the Rules and Programme for Secondary Schools. The penalties include loss of
    the subject, to loss of the entire examination in all subjects, to being debarred
    from the Certificate Examinations in subsequent years.

    There may be serious consequences for any other party involved in improperly
    assisting students as the Education Act 1998 provides for certain criminal offences
    in relation to the conduct of the examinations.

•   Arrangements for the assessment of the design folders and completed garments
    together with dates for completion will be notified to schools by the State
    Examinations Commission.

3.1 The Design Folder

•   The written support material submitted as part of the completed assignment will
    be presented in a folder (A4 size). This design folder will be submitted for
    examination with the completed garment.

•   The candidate will be required to include his/her examination number on the
    folder and on the completed garment.

•   In conducting their investigation, candidates are required to follow the design
    process and report their investigation under the following headings
    ⇒ Design Brief – Analysis and Research
    ⇒ Implementation
    ⇒ Evaluation

•   The assessment criteria together with the mark weighting for the Design Folder
    are included in Appendix 4.

3.2 The Garment

•   The item of clothing completed as part of the Textile, Fashion and Design elective
    must
    ⇒ be textile based
    ⇒ include the process or processes specified in the assignment
    ⇒ include a clearly identifiable interpretation of the theme in the design of
       the garment
    ⇒ demonstrate competence that shows progression from the skills developed
       in Junior Cycle Home Economics.

•   The assessment criteria for the Textile, Fashion and Design Practical Coursework
    are included in Appendix 4


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                                      APPENDIX 1
                          Exemplar Food Studies Assignments

Area of Practice A - Application of Nutritional Principles

Special requirements (dietary, economical and practical) should be considered when
planning meals for the elderly.
Identify and elaborate on some of these considerations under the above three headings.
Bearing in mind these requirements, investigate a range of main courses suitable for lunch for
two elderly people. Prepare, cook and serve two of the main courses you have identified.
Evaluate the assignment in terms of (a) implementation and (b) the specific requirements of
the assignment.

Area of Practice B - Food Preparation and Cooking Processes

Microwave cookers are very useful where family members have a busy schedule combining
running a home and a career.
Research the types and the uses of modern microwave cookers.
Investigate a number of dishes/ foods suitable for cooking, using a microwave. Indicate how
the principle of microwave cooking applies in each case.
Prepare, cook and serve two dishes / foods that you have investigated.
Evaluate the assignment in terms of (a) implementation (b) ease of use / convenience and (c)
palatability of the food.

Area of Practice C - Food Technology

Pickling preserves fruit and vegetables by increasing acidity.
Investigate the different types of home pickling and list a number of fruits / vegetables
suitable for each type. In relation to pickling describe the principles involved. Identify some
of the possible problems that may arise and suggest possible solutions.
Prepare, and pot two varieties of pickle.
Evaluate the assignment in terms of (a) implementation (b) versatility / uses, and (c)
practicability.

Area of Practice D – Dishes Illustrating the Properties of a Food

The coagulation of eggs has a wide variety of culinary uses.
Define the property coagulation. Investigate its application in the making of sweet and
savoury dishes. Select two dishes and explain how the principle of coagulation is used when
preparing and cooking each dish. Prepare, cook and serve the selected dishes.
Evaluate the assignment in terms of (a) implementation and (b) success in applying the
cooking principles.

Area of Practice E - Comparative Analysis including Sensory Evaluation

The variety and quality of commercially prepared soups are constantly being extended and
improved.
Investigate and identify three different types of convenience soups available in your local
supermarket.
Prepare two types of convenience soup (soups with the same flavour).
Carry out a suitable sensory analysis test to evaluate the soups in terms of texture and
saltiness. Carry out a preference test among the students in your class to determine the
preferred option.
Evaluate the assignment in terms of (a) implementation and (b) the overall effectiveness of
the tests carried out.



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                             APPENDIX 2
       Recording Criteria for Practical Food Studies Assignments
(to be applied in conjunction with the specific requirements of the assignment)

Investigation: Analysis/Research = 30 marks
Area of Practice A: Application of Nutritional Principles
• Investigation of nutritional needs
• Identification and application of appropriate meal planning guidelines
• Suitable dishes/modified dishes
• Chosen dish/es (name and source of recipe) and selection criteria

Area of Practice B: Food Preparation and Processes - New skills/equipment
   ( each point may not be relevant )
• Brief description of the item of equipment in terms of types and use / brief description of
   new skill concerned
• Suitable dishes illustrating improved efficiency using this equipment / suitable dishes
   illustrating use of skill concerned
• Understanding of the key points essential to making a dish using the equipment/ the skill
   concerned
• State chosen dish (name and source of recipe) and selection criteria

Area of Practice C: Food Technology
• Investigate the method of processing and the principles involved.
• Identify suitable foods/dishes appropriate to the assignment
• State chosen foods/dishes and selection criteria
• Suggested packaging/containers / labelling

Area of Practice D: Properties of a Food
• Definition of a particular property
• Suitable dishes illustrating that property
• Understanding of associated principles
• State chosen dishes and selection criteria

Area of Practice E: Comparative Analysis including Sensory Analysis
• Investigation, description and possible outcomes of the intended testing technique
• Investigation of foods/recipes appropriate to the assignment
• Selected dishes / foods and selection criteria
• Identification of the conditions to be controlled during the testing

Preparation and Planning = 6 marks
•   Resources (ingredients incl. costing, key equipment)
•   Work plan

Implementation = 28 marks
•   Outline of the procedure followed while carrying out practical including food preparation
    processes / testing procedures used
•   Key factors considered when making dishes / conducting tests
•   Safety and hygiene issues relevant to dishes / foods

Evaluation = 16 marks
    Evaluate the assignment in terms of:
•   Implementation
•   The specific requirements of the assignment


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                                APPENDIX 3

    Exemplar Textile, Fashion and Design Elective Assignment



Using ‘The Ocean’ as a theme, design an outfit for yourself. This outfit may
be a traditional outfit or one suitable for a fancy dress party.
Make the outfit or one item of clothing from the outfit, using suitable textiles.
The completed item must include two of the following processes:
    (a) buttons and buttonholes;
    (b) a sleeve;
    (c) a decorative feature that shows the use of appliqué.
A commercial pattern may be used.
The item of clothing must be supported by a design folder.




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                           APPENDIX 4
Textile, Fashion and Design Elective Practical Coursework -
Assessment Criteria and Mark Weighting

Design Folder (25 marks)

Criteria                                                                  Marks

Design Brief – Analysis and Research

⇒ Analysis of brief to include identification of key requirements and
  constraints
⇒ Exploration of the theme
⇒ Identification and description (with design sketches) of proposed        15
  outfit having regard to theme and mandatory processes
⇒ Justification of outfit and garment to be constructed
⇒ Outline of proposed course of action to be followed when making
  garment

Implementation

⇒ Outline of work sequence followed with brief reference to                4
  execution of mandatory processes

Evaluation

⇒ Evaluation of garment made, difficulties encountered and how these       6
  were addressed, proposed modifications
⇒ Evaluation of the outcomes of the assignment in relation to the brief


Garment (75 marks)

Criteria                                                                  Marks

Design Aspects

⇒   Garment design appropriate to design brief
⇒   Application of design principles                                       15
⇒   Aesthetic considerations
⇒   Creativity

Skills and Processes

⇒ Use of materials, equipment and skills                                   50
⇒ Execution of prescribed processes

Finish

⇒ Presentation of completed garment                                        10



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